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Bengali garam masala( Bhaja Masala)

Also Known As : Bhaja moshla, ghugni masala
Can Eat 0

Vegetarian

Taste Profile

The flavors are a mix of salt and spices.

Usage Tips

  1. Bhaja moshla is used as a prime ingredient for aam pora shorbot or a doi er ghol (Bengali lassi).
  2. It is also used as a flavouring agent for aloo tikkis, phulkopir cutlet, chhanar cutlet, more or less most vegetarian cutlets or chops where garam masala is not used.

Description

Bhaja-masala is as essential in the Bengali kitchen as garam masala. This simple blend of spices, roasted and freshly ground, is used in a wide range of Bengali dishes from panchmishali torkari to churmur, ghughni, phuchka, and dahi vada. There are several recipes to bhaja masala. The easiest and the most widely used one is just with coriander seeds, cumin seeds and dried red chilies. It’s simple, not too many flavours and does the work. However, with a few more ingredients, the flavour profile changes dramatically. This blend of different spices which are roasted and then ground to a fine powder has a multipurpose in Bengali cuisine.

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”